Ok, I have been looking for tips and searching this forum but have yet to find tips on an advanced minion method for a Weber.

What I am looking for is making a semi circle of charcoal and wood inside the Weber kettle 22.5", lighting one side of the semi circle so that the coal will burn like a long slow burning fuse around the butt. I was hoping to get 8+ hours of care free low and slow burning between the temps of 225 and 250.

Even using the smokenator.... http://www.smokenator.com/WorkingDetails.htm ....you can only get about 6 hours cooking time without adding more coals. You can indirect grill the butt on the kellte at a higher heat, but I do not know of a way you can get an 8 hour burn. Even my offset smoker does not get an 8 hour burn using the minion method. My UDS however gets over 12 hours.

I get 8-10 hours of smoke on my kettle pretty regularly. Just mound up the coals on one side,bury your wood with a piece or two on top. Add 8-10 lit briquettes. Shut you bottom dampers 40-50 degrees before you reach your desired temp. Because the kettle is maller, use your top vent to dial it your temps.

I get 8-10 hours of smoke on my kettle pretty regularly. Just mound up the coals on one side,bury your wood with a piece or two on top. Add 8-10 lit briquettes. Shut you bottom dampers 40-50 degrees before you reach your desired temp. Because the kettle is maller, use your top vent to dial it your temps.

This works for me nearly every time.

Good to know, thanks rogerja. When you replenish the coals, do you just toss a couple on top of the existing ones?

So, in theory, you could feed a probe through the bottom air vents...........?

I just feed mine through the top vent. I've found that when using the modified minion method for kettles, the bottom vents are barely cracked to maintain 225-250. You may even need to close your top vent 1/4 to 1/3.

Here's a pic of the set-up using the older bar-b kettle (not all coals are lit using the MMM (and use more coals), though):

You don't have to cook a butt low and slow. I used to cook low but now I always cook mine around 300-325 and they come out great. It saves you a lot of time. As long as you pull them off when they are ready it works out great.

Found a 4lb pork shoulder(butt) in the freezer and I am experimenting by BBQing it in an 18 inch kettle that I use for camping.Keeping it simple ,just salt rub ,heat source is about a dozen Weber heat beads topped occasionally up as they burn and smoke is from maple wood chips.I only have a meat thermometer to guage temperature so I will use the suggestionfrom a previous post of cooking to a internal temperature of 200 F and a further 1 hour in foil.
I would be interested if anyone has any suggestions for a sauce made from readily available ingredients in the average kitchen.